Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Gluten Free Chicken Fried Steak

Ingredients:

4-6 4-oz Cube Steaks, tenderized
1 C Cornstarch
2 t Garlic Salt
1/4 t Black Pepper
1/2 C Whole Milk
2 Eggs
1/4-1/3 C Peanut Oil
2 1/2 C Whole Milk
4 t Rice Flour
1/2 t Salt
1/2 t Onion Powder
1/2 t Black Pepper

Directions:

In a shallow bowl, combine cornstarch, garlic salt and black pepper.

In another shallow bowl, whisk 1/2 C milk and eggs together until very smooth.

Dip steaks, one at a time, first into cornstarch mixture, then in egg mixture and then back in cornstarch mixture. Repeat with each remaining steak.

In a large, heavy nonstick skillet, heal the oil over medium-high heat. Fry each steak until golden brown, about 4 minutes per side, turning only once.

Remove each steak to plate covered with foil to keep warm as remaining steaks are cooked.

For the gravy, pour off all but 1 T of oil. Retain any brown bits in skillet. Add 2 C milk to skillet and cook over medium-high heat.

Stir rice flour, salt, onion powder and pepper into remaining 1/2 C milk until very smooth. Stir mixture into skillet. Whisk constantly until the mixture thickens, about 7 minutes.

Pour gravy over steaks and serve immediately with mashed root vegetables!

Note: Can also be made with chicken for "Chicken Fried Chicken". Use boneless skinless chicken breasts halves and pound flat with a meat mallet to 1/4-inch thick.

*Adapted from "1000 Gluten-Free Recipes" by Carol Fenster

Beef Barley Soup

Ingredients:

2 T Olive Oil or Beef Tallow

1 Medium Onion, diced

4 Medium Carrots. peeled and sliced

4 Celery Stalks, sliced

2 Garlic Cloves, minced

6 C Beef Broth

1 1/2 lbs Beef Stew Meat or 2 C Cooked Beef from bones

1 Bay Leaf

1-2 t Salt, plus more to taste

1/2 t Black Pepper

2/3 C Pearl Barley, uncooked

Directions:

In a large pot over medium heat, brown stew meat in oil (unless using already cooked beef). 

Add onions to pot (add a pinch of salt) and cook until translucent. 

Add carrots, celery and garlic and cook for several more minutes. 

Pour in beef broth. Add bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer. Cook, covered for about 1 1/2 - 2 hours or until beef is tender. (If using already cooked beef add in now and cook until vegetables are tender, about 45 minutes). 

Remove bay leaf. 

Stir in barley and simmer for another 35-45 minutes or until barley reaches desired texture. 

Add salt and pepper, to taste. 

Good served with a thick piece of buttered bread!

Yield: 5 Servings

* Adapted from https://www.skinnytaste.com/beef-barley-soup/

Bacon Cheeseburger Cauliflower Casserole

Ingredients:

1 Head cauliflower or about 6 C florets
1/3 C Coconut Flour
1/4 t Sea Salt
12 Pieces Bacon
1 1/2 lbs Ground Beef
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
1 t Sea Salt
1/2 t Black Pepper

Sauce:

1 T Butter
1 T Coconut Flour
1 1/2 C Heavy Cream
2 T Prepared Yellow Mustard
8 oz Shredded Cheddar Cheese

 Directions:

In a food processor, pulse cauliflower to desired size (rice size or pulse longer to resemble mashed potatoes when cooked). Remove to a bowl and stir in 1/3 C Coconut Flour and 1/4 t Salt.

Cut bacon into 1-inch long pieces and cook in a large skillet until mostly done. Remove bacon to a bowl and set aside. Retain bacon grease in skillet.

Cook and crumble ground beef in bacon grease until browned. Stir in onion powder, oregano, garlic powder, salt and pepper. Remove to a bowl and set aside.

Preheat oven to 350 degrees F.

In the same skillet on low heat, melt butter and add coconut flour for the sauce. Stir in heavy cream and mustard. Continue to cook on low until sauce thickens.

In a 9x13 casserole pan, spread 1/2 cup of the sauce out in the bottom. Carefully scoop and spread in the cauliflower mixture. Press down to make an even layer. Sprinkle half of the cheese on top of the cauliflower layer. Spread the ground beef over the cheese. Pour the remaining sauce onto the ground beef. Sprinkle on the bacon. Sprinkle on remaining cheese.

Bake for 40-45 minutes. Cover with aluminum foil if bacon starts to get too done.

Yield: 6 Servings

* Adapted from https://www.sugarfreemom.com/recipes/bacon-cheeseburger-cauliflower-casserole/

Beef, Cabbage and Tomato Soup

Ingredients:

2 T Olive Oil

1 Lb Ground Beef

1 1/2 t Kosher Salt

1/2 C Diced Onion

1/2 C Diced Celery

1/2 C Diced Carrot

28 oz Can Crushed Tomatoes

5 C Shredded Green Cabbage

4 C Homemade or Quality Beef Broth

2 Bay Leaves

Directions:

In a large pot, cook beef, onions and salt in olive oil until beef is brown and onions are translucent. 

Add celery and carrots and sauté for 4-5 minutes. 

Add crushed tomatoes, cabbage, beef broth and bay leaves. 

Bring to a boil and then simmer, covered, for about 40 minutes. 

Remove bay leaves and serve. 

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/chunky-beef-cabbage-and-tomato-soup-instant-pot/

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Nightshade Free Oxtail Soup

Ingredients:

3 Pounds Oxtails, separated at the joints

Salt and Pepper

Olive Oil

2 C Beef Broth

2 C Red Wine

3 Garlic Cloves, minced

1 Bay Leaf

Pinch of Thyme

1 Medium Onion, chopped

2 Celery Ribs, sliced

4 Large Carrots, peeled and sliced

2 Parsnips, peeled and sliced

2 Turnips or Rutabagas, peeled and cubed

Parsley

Directions:

Sprinkle Oxtails all over with salt and pepper. 

In a large pot, brown Oxtails in olive oil on medium heat. 

Add beef broth, wine, garlic, bay leaf, thyme and 1/2 t salt. Add water until Oxtails are just covered. 

Bring to a simmer and cook, covered, for three hours. 

Skim fat off the top leaving a small amount. If you don't want to serve the meat with homes, remove meat from Oxtails and return meat to pan. 

Add onion, celery, carrots parsnips, and turnips (or rutabagas). 

Simmer, covered, until vegetables are tender. Salt to taste and sprinkle with parsley. 

Yield: 4-6 Servings

* Adapted from http://www.simplyrecipes.com/recipes/oxtail_stew/amp/

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Turnip and Carrot Slow-Cooker Beef Stew

Ingredients:

3 T Dried Minced Onion

3 C Carrot, peeled and cut into chunks

2 Turnips, peeled and cut into chunks

3 Celery Ribs, sliced

2/3 C Tomato Paste

4 C Beef Broth

1 t Dried Ground Thyme

1 T Dried Parsley

1 t Dried Oregano

1 t Salt

1 t Pepper

2 T Olive Oil

3/4 t Garlic Powder

2-3 lbs Beef Stew Meat, cut into bite-size pieces

Directions:

Combine all ingredients in slow-cooker. Cook on low 6-8 hours. Salt to taste. 

Yield: 6 Servings

* Adapted from http://www.primaverakitchen.com/turnip-and-carrot-slow-cooker-beef-stew/

Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Beef Liver Pâté with Red Wine and Herbs

Ingredients:

1 lb Grass-Fed Beef Liver, cut into pieces

2 T Butter

1 Lemon

6 oz Butter, room temperature (plus more if needed)

1 Small Red Onion, chopped

1/2 C Red Wine (something you like to drink)

2 Garlic Cloves, crushed

1 Sprig Fresh Rosemary, removed from woody stems

1 Sprig Fresh Thyme, removed from woody stems

1 T Lemon Juice

Salt

Black Pepper

Directions:

In a medium-large bowl, cover liver pieces with water and juice of one lemon. Stir with your hands to make sure the lemon juice gets evenly distributed. Cover and refrigerate for 12 hours. 

Drain liquid. 

In a large pot, sauté the lover and onions in the 2 T butter until liver is browned and onions are tender. 

Add wine, garlic, rosemary, thyme and lemon juice. Simmer, uncovered, until most of the liquid has evaporated. 

Allow to cool slightly but while still warm blend in a food processor with remaining butter. Blend until smooth and creamy, adding more butter (1 T at a time) if needed. Salt and pepper to taste. 

Spoon into mason jars and refrigerate at least one day before serving. Freezes well. 

Serve on crackers, toast or celery. 

* Adapted from http://nourishingjoy.com/three-pates-to-satisfy-every-palate/

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Leftover Stuffing Meatloaf

Ingredients:

Meatloaf:

2 lbs Lean Ground Beef

1 lb Ground Pork

4 Eggs

2 C Leftover Stuffing

1 C Milk

1/2 C Diced Onion (or 3 T Dried Minced Onion)

1/4 C Fresh Chopped Parsley (or 2 T Dried Parsley)

1 t Salt

1/4 t Pepper

Sauce:

1/2 C Ketchup

2 t Ground Mustard Powder

2 T Brown Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, thoroughly combine all loaf ingredients. 

Divide into two standard size loaf pans. 

In a small bowl, mix together sauce ingredients. 

Spread sauce evenly over each meatloaf.

Bake in preheated oven for 75 minutes. 

Allow to rest several minutes before slicing and serving.  

* Adapted from http://m.jsonline.com/food/recipes/180219271.html?category=Meats

Gluten Free Hamburger and Orzo Soup

Ingredients:

2 t Olive Oil

1 lb Ground Beef

1 C Onion, chopped

2 Celery Stalks, sliced

3 Carrots, peeled and sliced

6 C Beef Broth

29 oz Can Diced Tomatoes

1/2 C Tomato Sauce

2/3 C Gluten-Free Orzo, uncooked

1 1/2 C Frozen Peas

1/2 C Green Onions, chopped

Salt and Pepper, to taste

Directions:

In a large pot, cook ground beef and onion in olive oil until onion is translucent and meat is browned. 

Add beef broth, tomatoes, tomato sauce, celery and carrots. 

Bring to a boil, then simmer, covered until carrots are tender, about 30 minutes. 

Meanwhile, cook orzo in a separate pot according to package directions. 

Add peas and cook for an additional five minutes. 

Add orzo and green onions. 

Season with salt and paper, to taste. 

Serve and enjoy with warm bread or corn muffins!

Yield: 8 Servings

* Adapted from http://www.food.com/recipe/easy-delicious-hamburger-orzo-soup-100193

Beef and Lentil Soup

Ingredients:

2 T Olive Oil or Grass-Fed Beef Tallow

2 lb Beef Stew Meat, cut into 1-inch cubes

1 Large Onion, diced

3 Large Celery Stalks, sliced

3 Large Carrots, Sliced

6 Garlic Cloves, minced

1/2 T Fresh Rosemary, chopped

1/2 T Dried Oregano

2 T Dried Parsley 

13 C Quality or Homemade Beef Broth

28-ounce Can Diced Tomatoes, with juice

2 C Lentils, rinsed

Salt and Pepper, to taste

Directions:

In a large pot, Brown half of stew meat in olive oil or tallow over medium heat. Remove meat and brown other half. Remove all browned meat and set aside. 

Add onion, celery, carrots, garlic, rosemary, oregano and parsley. Cook until onions are translucent. 

Return stew meat to pot. Add broth and tomatoes. Bring to a boil. Reduce heat and cover. Simmer until meat is tender, about 1 hour. 

Add lentils and replace cover. Simmer until lentils are tender, about 40 minutes. 

Season to taste with salt and pepper. 

Yield: 5-6 Servings

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe.html

Garlic and Herb Prime Rib Roast

Ingredients:

6-8 Pound Beef Rib Roast

8 Garlic Cloves, minced

2 T Fresh Thyme (or 2 t Ground Thyme)

2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)

1 T Salt

1/2 T Ground Black Pepper

Olive Oil

Directions:

Place roast fat-side-up in roasting pan. 

Trim fat if needed. 

Cut five 1/2-inch deep slits in top of roast. 

In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste. 

Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour. 

Preheat oven to 450 degrees. 

Bake for 20 minutes then reduce temperature to 350 degrees. 

Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown. 

Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving. 

* Adapted from http://www.williams-sonoma.com/recipe/garlic-herb-standing-rib-roast.html

Polenta Pie

Ingredients:

2 T Olive Oil

1 lb Ground Beef

1/2 Onion, chopped

2 Garlic Cloves, minced

2 14 oz Cans Diced or Crushed Tomatoes

1 Small Zucchini, diced

1 Small Yellow Squash, diced

1 Medium Red Bell Pepper, diced

1/8 t Fennel Seed

1/2 t Dried Basil

1/4 t Dried Oregano

Pinch of Crushed Red Pepper

Pinch of Salt and Pepper

1 C Instant Polenta

1 C Milk

2 C Water

2 T Butter

1/4 t Salt

1 C Shredded Mozzarella Cheese

Directions:

In a large saucepan, brown ground beef in olive oil. 

Add onion and garlic and cook until onion is translucent. 

Add tomatoes, zucchini, yellow squash, red pepper, fennel, basil, oregano, crushed red pepper, salt and pepper. Simmer for at least 30 minutes, uncovered, stirring occasionally. 

Preheat oven to 375 degrees and grease an 8x8-inch baking dish. 

In a separate medium-large saucepan bring milk, water and butter to a low simmer. 

Slowly whisk in polenta and continue stirring constantly until mixture thickens. Remove from heat and stir in salt. 

Scoop polenta into baking dish and create an even layer. 

Spoon on sauce mixture. Sprinkle with cheese. 

Bake for 30-35 minutes. 

Remove from oven and let rest 10 minutes before slicing and serving. 

* Adapted from http://www.twopeasandtheirpod.com/baked-polenta-pie/#_a5y_p=1647313

Beef Lo Mein

Ingredients:

8 oz Spaghetti, uncooked and broken in half

1 t Sesame Oil

1/4 C Beef Broth

2 T Brown Sugar

3 T Soy Sauce

3 T Peanut Oil

1 lb Beef Sirloin Steak, cut into strips

2 Large Carrots, chopped

1 Large Onion, chopped

4 Garlic Cloves, minced

1 Celery Stalk, sliced

2 C Broccoli

1/4 C Green Onions, sliced

Directions:

Cook spaghetti according to package directions. Drain and toss with sesame oil. Set aside. 

In a small bowl, combine beef broth, brown sugar and soy sauce. Set aside. 

In a large pot over medium-low heat, cook onions and carrots in peanut oil until carrots are tender.

Add garlic and beef strips and cook until beef is browned.

Add soy sauce mixture to beef pot and cook for several minutes. Add celery, broccoli and green onions and continue cooking until broccoli is crisp-tender. 

Remove from heat. Stir in noodles. 

Serve topped with chow mein noodles. 

* Adapted from http://momsdish.com/recipe/400/beef-lo-mein-recipe

Beef and Butternut Squash Soup

Ingredients:

3 T Olive Oil

1 Onion, peeled and diced

2 Garlic Cloves, chopped

1 T Minced Fresh Rosemary

1 T Chopped Fresh Thyme

2 lbs Beef Stew Meat, cut into cubes

1/2 t Salt, plus more to taste

1/2 t Black pepper

1 C Dry Red Wine

1 lb Butternut squash, cubed

1/4 C Chopped Sun-Dried Tomatoes

4-5 C Quality or Homemade Beef Broth

2 T Fresh Chopped Flat-Leaf Parsley

Directions:

In a large pot, heat olive oil over medium heat. Add onions, garlic, Rosemary and Thyme. Sauté until onions are tender. 

Add beef and cook until browned. 

Add wine and stir to loosen any bits on the bottom of the pan. 

Add butternut squash and sun-dried tomatoes and stir to combine.

Add beef broth. 

Bring to a boil and then reduce to a simmer. Cover and cook for at least one hour. 

Add more salt, if desired. 

Sprinkle with chopped parsley. 

Here I used homemade bone broth and the meat I got off the bones. Since the meat was already cooked I skipped the browning step and proceeded as normal. 

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html

Ginger Beef with Kale and Mushrooms

Ingredients:

1/3 C Soy sauce

1/2 C Beef broth 

3 T Rice vinegar 

2 T Corn starch

2 T Shredded ginger (or 2 t ground ginger)

2 Garlic cloves, minced

1/4 t Black pepper

1 lb Sirloin tip steak, thinly sliced into strips

1 lb Mushrooms, quartered

3 C Kale, chopped

2 green onions, thinly sliced 

Directions:

In a medium bowl, whisk together soy sauce, beef broth, rice vinegar, corn starch, ginger, garlic and pepper. 

Toss in steak, cover and allow to marinate overnight. 

Heat 2 T olive oil in a large skillet on medium heat. Add steak to pan, reserving liquid. 

Once steak is cooked, remove steak and set aside. 

Add mushrooms, kale and reserved marinade to pan. Cook and stir occassionally until mushrooms are done and sauce has thickened. 

Add in the steak, and toss to combine. Serve immediately over rice or rice noodles, garnished with chopped green onions. 

 Yield: 3 Servings

* Adapted from http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/